Add the dried mushrooms to a dish and cover them with the boiling water. Allow them to soak and rehydrate for 20 minutes. Drain the mushrooms through a fine mesh strainer into another bowl, reserving the soaking liquid. Rinse the mushrooms under cold water while still in the strainer, drain and give them a medium-chop. Reserve

Preheat the oven to 300°F

In a large heavy-bottomed, lidded pot or Dutch oven over medium-high heat, add the oil and when it has heated add one-third of the beef chunks and sear, turning frequently, on all sides until browned, 8-10 minutes. As each batch browns, transfer to a plate and set aside.

Add the onions and garlic to the pot and cook just until the onions begin to soften, 5-7 minutes. Add the rehydrated mushrooms and the fresh mushrooms. Reduce the heat to medium and cook for another 5 minutes, stirring frequently.

Add the reserved liquid from the dried mushrooms along with the beef broth and red wine. Scrape the bottom of the pot to loosen any cooked-on bits chopped thyme, rosemary and parsley. Add the seared beef pieces and stir to combine. Cover with the pot lid and transfer to the preheated oven and cook for 2 hours.

Stir in the barley and one cup of water, continue cooking in the oven with the lid on the pot, for 1 hour. Add the carrots, fennel and seasoning and cook for an additional 30 minutes.

Transfer the pot to the table and serve in shallow dishes garnished with fresh herbs.